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Category Archives: Tarts

I saw nice blueberries in the market last weekend. And I totally forgot about them until today. So distracted and forgetful these few days…uh. Made this easy blueberry tart after I reached home before the sky turned dark. LOL

There was a brief moment of panic. Wanted to add more blueberries but the filling over flowed. Blur me.

Recipe

Pastry cake flour 100g butter 40g egg 40g icing sugar 20g

Mix all the ingredients, except egg.
Then add in the egg and mix well to form a dough.
Set aside in the fridge for one hour.

Baked Cheese Tarts are the current craze in SG now, ever since the Hokkaido Cheese Tarts have arrived in SG. I passed by the store but I didn’t join in the queue. Almost wanted to, but was too lazy to queue for 2 hours or more.

Still,I was tempted to try bake them by myself.

My first attempt baking these cheese tarts. I did not get the lava effect, probably I baked them slightly longer. Well umm, I will try again.

Coconut Tarts! Just the sight of it already made my tummy rumble! I love the smell of coconut when I baked these tarts. I am happy with the end result although I regretted not adding more grated coconut though. And I am grateful that Hub helped to shape these tarts while I made the fillings.

I prefer soya milk egg tarts to the original egg tarts. When I told Zann I wanted to add soya milk, she told me she was not going to eat them. Ok well. I still went ahead to bake them. If I never try I would never know also. That’s my belief when it comes to bake.

The result? The tarts turned out nice with the smooth silky egg layer. I used chwee kueh moulds instead of the usual egg tart moulds.

Prepare sweet short crust pastry. Beat butter until soft and creamy. Add brown sugar, salt, egg and soya bean powder and mix well. Add both flours and fold in with a spatula. Wrap dough in cling wrap and rest in fridge for 3hrs.

Cover dough with cling wrap and roll out to a thickness 3-5mm. Press dough into 22cm tart tin with a removable base. Gently press dough into the tin without stretching the dough. Roll the rolling pin over the top of the tin to remove excess dough. Prick the dough with a fork, rest for 5mins in a freezer before bake.

I have not tried cheese tarts before. For a change, I decided to make them , with the ‘help’ of my new tart presser. The size is small but convenient and fun to make them. The size is just right for Baby Ian who finished 3. Zann asked why I didn’t make egg tarts for her.

Recipe (adapted from 䓱老师’s Perfect Cheese)

Crust ingredients

plain flour 160g
caster sugar 60g
butter 120g
beaten egg 30g

To make crust, combine flour and sugar, rub in butter. Add in beaten egg, knead to form a dough. Chill in fridge for 30mins. Roll out the dough, press into tart moulds, trim off edge. Bake in oven at 180d for 15mins until half baked.

To make fillings, beat cream cheese and sugar till smooth. Add in eggs, mix well. Stir in whipping cream and ricotta cheese to form batter. Pour into prepared tart moulds. Sprinkle dried lavender on top. Bake in oven at 180d for 10-15mins or until cooked.

Note: I halved the quantity of the ingredients as I used small tart moulds.